I love making giant chocolate bars and giving them to people who are doing giant things. Unsung heroes who just go about their business with a heart of gold. Watch the end of this weeks video to see the story of Jordan, the guy who got this one. The toblerone shape is tricky to enlarge without a custom mold so I made some adjustments to make it work. Anyone who you give this to will be impressed.
With thanks to our guest Jordan Bartlett. Please donate here: http://goo.gl/JElIRr
To make a giant toblerone you will need
Nougat
3 cups or 648g (22.86 ounces) sugar
700g (24.69 ounces) or 2 cups of glucose or corn syrup
90g (3.17 ounces) or 3 Tbsp honey
3 egg whites
300g (10.58 ounces) or 3 cups slivered almonds
Place the glucose syrup, sugar and honey into a saucepan and put it over high heat. Stir until the sugar dissolves.
Wash down the sides of the pan using a wet pastry brush and add a candy thermometer. Turns the beaters on to whip the egg whites. When the sugar mixture reaches 250F (121.11 degrees Celsius) add three big scoops of the hot mixture into the whites, with the mixers running the whole time.
3 cups or 648g (22.86 ounces) sugar
700g (24.69 ounces) or 2 cups of glucose or corn syrup
90g (3.17 ounces) or 3 Tbsp honey
3 egg whites
300g (10.58 ounces) or 3 cups slivered almonds
Place the glucose syrup, sugar and honey into a saucepan and put it over high heat. Stir until the sugar dissolves.
Wash down the sides of the pan using a wet pastry brush and add a candy thermometer. Turns the beaters on to whip the egg whites. When the sugar mixture reaches 250F (121.11 degrees Celsius) add three big scoops of the hot mixture into the whites, with the mixers running the whole time.
Return the sugar to the heat and let the temperature increase to 300F (148.89 degrees Celsius)
Then immediately pour the rest of the hot syrup into the egg whites, with the beaters running. This will quickly become very thick. Remove it from the mixer and then mix through the roasted almonds using a spoon.
Pour it into a tray lined with baking paper. Then top with another sheet of baking paper and flatten it out in the tray. Then leave it to cool at room temperature.
Chocolate
650g (22.93 ounces) milk chocolate for each triangle (I made 11)
Plus an additional 600g (21.16 ounces) of milk chocolate for the base.
650g (22.93 ounces) milk chocolate for each triangle (I made 11)
Plus an additional 600g (21.16 ounces) of milk chocolate for the base.
Triangle mold (I used this stainless steel one in 6.25″ you can get smaller and larger ones).
To make and assemble the toblerone shape see instructions in the video. Be sure to read your chocolate ingredients, if it contains milk chocolate you must temper your chocolate. If you are not sure how to do that you can watch my previousvideo on tempering.
Resource: howtocookthat.net
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